Breville HeatSoft VFM029 Instruction Manual page 10

recipes
Classic Victoria Sandwich Cake
For this recipe you will need two loose bottomed 18cm round sandwich tins
Prep time 10 mins
Cook time 20 mins
Serves 8
175g butter, diced
175g golden caster sugar
3 medium eggs
1 tsp vanilla extract
175g self-raising flour
1 tbsp milk
4 tbsp raspberry jam
300ml whipping cream
1 tbsp icing sugar
Preheat your oven to 180°c, fan 160°c, gas 4.
Grease and line your 2 sandwich tins with parchment paper.
Place the diced butter and sugar into the mixing bowl.
Using the twin beaters, turn on HeatSoft and begin mixing on speed 2, until the butter
starts to soften slightly.
Increase the speed and allow the mixture to cream until light and fluffy.
Turn off HeatSoft.
Begin adding the eggs, 1 at a time, mixing until fully combined.
Add in the extract and beat well.
Add the flour and gently mix until smooth, do not overmix.
Add the milk and gently mix again.
Divide the mixture between the 2 tins and smooth out.
Place into the centre of a hot oven and bake for approx 20 mins until risen and golden.
Remove from the oven and allow to cool slightly before turning out onto a wire rack to
fully cool.
Pour the cream into the clean bowl, fit the whisk attachment and whip the cream until
thick.
Place the jam into a small bowl and mix well until smooth.
Spread this onto the underside of one of the sponge cakes.
Pipe or spoon over the whipped cream and top with the remaining sponge cake,
sandwich these together.
Dust with sieved icing sugar before serving.
18
VFM029_22EM2 (UK).indd 18-19 VFM029_22EM2 (UK).indd 18-19
Vanilla Cup Cakes
For this recipe you will need a 12 hole muffin/cupcake tin, lined with paper cases
Prep time 15 mins
Cook time 15-20 mins
Makes 12
175g butter, diced
175g caster sugar
3 medium eggs
1 tsp vanilla extract
175g self-raising flour
Buttercream
150g butter, diced
300g icing sugar
1 tbsp milk
2 tsp vanilla extract
Preheat the oven to 180°c, fan 160°c, gas 4.
Place the butter and sugar into the bowl.
Fit the twin beaters, select HeatSoft and begin gentle mixing at speed 2.
As the butter starts to soften increase the speed to 7 and cream the butter and sugar until
light and fluffy.
Reduce to speed 1 and begin adding the eggs, 1 at a time, mixing well between each
addition.
Add the vanilla extract.
Tip in the flour and gently mix until smooth, do not overmix.
Divide the mixture between the paper cases, filling each approx 2/3 full.
Bake in the hot oven for approx 15-20 minutes until risen and golden and a skewer
inserted into the middle comes out clean.
Place the tin onto a wire rack and once cool enough to handle, remove the cakes from
the tin and allow to fully cool.
To prepare the buttercream
Place the butter into the mixing bowl and fit the twin beaters.
Select HeatSoft and begin gently mixing until the butter starts to soften.
Increase the speed and whip the butter until completely softened, approx 3-4 mins.
Turn off HeatSoft and reduce the speed to 1.
Add the icing sugar, milk and vanilla extract and gently mix until combined.
Increase the speed and whip until light and fluffy.
Decorate the cakes using swirls of the buttercream.
Alternatively make butterfly cakes by cutting out a round of the sponge from the top of
each cake. Cut this round in half to make wings.
Fill the cut out section of the cakes with a swirl of buttercream, placing the wings on top.
Dust with a little icing sugar.
recipes
19
2022/3/18 9:03 AM 2022/3/18 9:03 AM